Directions

To make the garlic butter: Combine all the ingredients in a food processor or Kitchen Aid mixer with paddle attachment and mix until thoroughly combined.

To make the fondue: Saute the onion in 1 Tbutter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.

For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.

Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.